Colombia - El Diviso

TASTING NOTES

Maraschino cherry, freeze-dried raspberry, hibiscus

WHY WE LOVE IT

This coffee has captivated the entire Hola Coffee team since the very first tasting. It has a captivating and vibrant profile, exuding elegance and sophistication.

Sweet and lively notes of maraschino cherry and freeze-dried raspberry stand out, beautifully complemented by delicate hints of amaretto and hibiscus. Its creamy body envelops the palate, leading to a fruity and exceptionally long-lasting finish that leaves a truly memorable impression.

This is a coffee with great depth, 100% enjoyable. We recommend drinking it on its own to fully appreciate its complexity and nuances.

HISTORY

Aquí tienes la traducción al inglés:

We have been following the work of El Diviso farm for quite some time. Last November, we had the opportunity to visit them and witness firsthand the work carried out by the Lasso family. Adrián welcomed us to the farm, located in the Bruselas district, part of Pitalito.

José Uribe Lasso, the father of the brothers who process this coffee, acquired El Diviso farm—located at 1,770 meters above sea level—28 years ago with his wife. Over the years, they have gradually expanded it to its current 14 hectares, one of which remains preserved as a forest reserve.

For the past eight years, they have focused on planting distinctive coffee varieties, now covering 80% of their land. The farm's privileged location allows for coffee harvesting throughout the year.

The family has always prioritized quality and meticulous crop care, but it was with the involvement of their sons, Néstor and Adrián Lasso, that the farm took a leap into innovation and specialty coffee production.

They represent a new generation of Colombian coffee growers. Both grew up surrounded by coffee plants, but they also sought to modernize traditional practices by introducing experimental methods to enhance coffee quality. Some of their most notable contributions include anaerobic and anoxic fermentation processes, as well as the development of unique flavor profiles, which have earned the farm international recognition.

With their varietals and innovative processing techniques, El Diviso has become a renowned farm, producing coffees that have received recognition in various disciplines of the World Coffee Championships. In 2022, Néstor Lasso was nominated for the "Outstanding Coffee Producer" award at the Sprudgie Awards.

Beyond their work on the farm, the Lasso brothers have also fostered a community of young coffee growers in the region, sharing knowledge on advanced cultivation and processing techniques.

Déjame saber si quieres ajustes en la traducción. 😊

VARIETY AND PROCESS

The Ombligón varietal is a little-known Arabica coffee variety that has begun to gain attention in recent years. It originates from Colombia and owes its name to the particular shape of its beans, which feature a small protrusion resembling a belly button, hence the term Ombligón.

The beans have a more rounded and distinctive shape compared to other Arabica varieties. It is generally grown in high-altitude regions, which contributes to its unique flavor profile. Its cultivation is often associated with microlots, as it is not a widely cultivated variety. The flavor profile typically showcases fruity and floral flavors with bright acidity and complex nuances that vary depending on the processing method and the specific region where it is grown.

The Ombligón is an example of the innovative approach of Colombian coffee growers like the Lasso family, who have worked on its production to achieve distinctive, high-quality coffees.

The natural process applied to the Ombligón is ideal for those seeking unique coffee experiences, offering a balance of sweetness and acidity that enhances the complexity of the bean. Projects like those at El Diviso Farm have used this method to elevate this varietal to high-quality standards and international recognition.

The cherries are hand-selected to ensure they are fully ripe. They are then spread out on raised beds, where they dry under the sun for extended periods, typically between 20 and 30 days. During drying, the cherries are constantly turned to prevent unwanted fermentations and ensure even drying. This method enhances fruity notes, bringing out juicy and exotic flavors.

In the case of the Ombligón, the acidity tends to be brighter with citrus nuances, balanced by a denser, more enveloping body.

RECIPE

For filter:

20 g of ground coffee

340 g of water

Total time: 3' - 3'30"

Ratio - 1:17

We pre-infuse 60g of water for 30" to 45".

First pouring up to 140 g. near the bed and in spirals

Second pour up to 240 g (when the water from the first is almost filtered, but the bed hasn't dried out). Use up-and-down movements to heighten the pour and generate agitation while swirling again.

Third pour up to 340g. Poured near the bed, without height, in a spiral.

Variables to take into account:

METHOD: Orea V4

MILL: EK43

WATER: 70 ppm